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I successfully made pancakes from a cake recipe and was wondering if it can be generalized to every cake/pancake recipe?

Edit: I look for healthy nutritional pancake recipes for babies everyday on the internet. It's not easy to find a good baby friendly recipe that doesn't call for sugar! So when I have an already tested cake recipe, I'd like to know if I can make it as pancakes to have a different shape with same nutritional value. Here's one of my favorite sugar free diary free very easy cupcake recipes for your reference:

Pumpkin Puree 1 cup

Eggs 2

Oil 1/2 cup

Molasses/date syrup 1 cup

Cinnamon 1 tsp

Flour 2 cups

Baking Powder 2 tsp

This is what I call pancake: enter image description here

Gigili
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1 Answers1

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The definition of a pancake is a flat, often round cake made from a starch based batter that is fried in a pan. Any cake batter is going to flatten out to some extent and if flipped will cook, so yes any cake batter will make a pancake.

That isn't to say that any batter will make good pancakes however.

  • Thick batters won't spread well - if you have to spread it around a pan it's unlikely to make a good pancake
  • Batters with raw ingredients that need to be cooked for consistency won't give you a good result. The 2-3 minutes it will be on the pan won't be enough to cook. Shredded carrot is a good example
  • Coarse starches like corn meal take longer to cook, if you mix a corn meal based batter and cook it straight away you're likely to get a grainy result as it takes more than 2-3 minutes to rehydrate. You can often get around this by resting the batter for 30 minutes before cooking
  • Chocolate is problematic in pancakes. First, because it's dark it can be hard to tell when it's cooked, it's easy to overcook them as you can't tell when they're done by eye, so use the touch test. Also, the chocolate on the outside tends to get bitter when fried, I don't like the result myself but my kids don't seem to mind one bit
GdD
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